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Ingredients5 h 30 m servings 134 cals
Original recipe yields 6 servings
- Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
- Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
- Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
- Season with white pepper; garnish with green onion.
- Cook's Note:
- Substitute vegetable broth for the chicken broth if desired.
Per Serving: 134 calories; 0.7 g fat; 30.5 g carbohydrates; 3.6 g protein; < 1 mg cholesterol; 197 mg sodium. Full nutrition
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